Savory Chicken Soboro: Four-Color Rice Bowl

Ingredients

• 100 grams Ground chicken
• 3 tbsp Sake
• 1 tbsp Dashi stock (granules and water)
• 4 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 Eggs
• 1 tbsp Light brown sugar
• 1 tsp Honey
• 1 tbsp Milk (soy milk)
• 2 tbsp Tofu
• 5 tsp Sakura denbu (sweet pink-colored semidried fish flakes)
• 1 Snow peas
• 1 Nori seaweed

Instructions

1. Chicken soboro: Add the ground chicken and sake into a frying pan, and stir-fry while pressing down with a spoon to separate the meat into small pieces.
2. Add the grated ginger and dashi stock, then briefly stir.
3. Add in the soy sauce, and let the meat absorb the flavour.
4. Drizzle on some of the sesame oil at the end.
5. Eggs: Mix the honey, light brown sugar, and milk (or soy milk) in the beaten eggs.
6. Pour the mixture into the pan (or shallow pot), and make egg soboro by evaporating off the moisture.
7. Turn off the heat when the eggs are half cooked, and transfer into a bowl.
8. When cooled, lightly stir to make into very fine sprinkles.
9. Tofu and sakura denbu: Add the tofu into the pan, and mash.
10. Please colour and sweeten it with sakura denbu to your liking.
11. You can also use okara (soy pulp).
12. Parboil snow peas, and let it cool.
13. Cut the pods into very thin strips.
14. Set the peas aside.
15. Now you've made your four-colour toppings.
16. Arrange the toppings on the rice, and you're done.
17. This is a bento box version.